Dairy-Free Persian Noodle Soup (Ash Reshteh)

Ingredients

• 8 oz Reshteh (Persian noodles)
• 1 cup Kidney beans
• 1 cup Chickpeas
• 0.5 cup Green lentils
• 5 oz Spinach
• 0.5 cup Parsley
• 0.5 cup Cilantro
• 0.25 cup Mint
• 1 large Onion
• 3 cloves Garlic
• 1 tsp Turmeric
• 2 tbsp Dried mint
• 3 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Soak kidney beans, chickpeas, and lentils overnight. Drain and rinse.
2. 2Chop onion and garlic. Sauté in olive oil until golden.
3. 3Add turmeric, salt, and pepper. Stir in beans, lentils, and water to cover. Simmer for 1 hour.
4. 4Add chopped spinach, parsley, cilantro, and fresh mint. Cook for 15 minutes.
5. 5Add reshteh noodles and cook until tender. Adjust seasoning.
6. 6Garnish with fried onion and dried mint.

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